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Chickpea Salad with Avocado, Tomato, and Cucumber

Julia's Album
  • 20 minutes
  • Serves 4

INGREDIENTS

2

tomatoes (medium,  diced)

1

avocado (diced)

1

cucumber (diced)

1/4 cup

red onion (sliced)

15 oz

chickpeas (from the can, drained)

1/4 cup

olive oil

2 tbsp

lemon juice (freshly squeezed)

1/4 cup

parsley (fresh, chopped)

1/4 cup

basil (fresh, chopped)

salt and pepper